ONIONS AU GRATIN
Most everyone cooks with onions, but few think of serving them as a vegetable side dish. My family really loves this recipe.-Christine Halandras, Meeker, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.
Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
PEAR AND RED ONION GRATIN
Provided by Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.;
- Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
- Preheat oven to 400degreesF.
- Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
- Roast for 30 minutes, stirring twice.
- Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.
- Recipe Tips & Notes:
- 1. Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets.
- 2. To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250degreesF oven until dry and crispy, about 15 minutes.
- Recipe Nutrition:
- Per serving: 188 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 3 mg cholesterol; 29 g carbohydrates; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium
- Nutrtion Bonus: Vitamin C (15% daily value).
- 2 Carbohydrate Servings
- Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 1 fat
ONION GRATIN
A simple and delicious way to use onions as a vegetable, one that long ago became part of the Middle American repertoire but has sadly dropped out. Time for a revival? This dish is unquestionably best with small onions-pearl onions-or with cipollini, the squat Italian variety, or the very fresh spring onions, usually sold only at that time of year and looking like scallions on steroids. It will work almost as well with leeks, which should be trimmed first, then parboiled for 2 or 3 minutes. If you must use larger onions, parboil for a good 10 minutes before peeling and baking. Convert this to a gorgeous spring gratin by adding a handful each of fresh wild mushrooms, like morels, and fresh peas to the mix. Other vegetables you can prepare this way: shallots, treated exactly as you would pearl onions.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil and add salt. Preheat the oven to 400°F.
- Drop the onions into the water and leave them there for a minute. Peel them, then put them in a buttered ovenproof dish large enough to hold them in one layer. Sprinkle them with salt, pepper, and a little nutmeg, then pour the cream over all. Bake until the top is brown and the onions are soft, about 30 minutes.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
FOUR-ONION GRATIN
Provided by Lynn Hagee
Categories Dairy Onion Side Bake Casserole/Gratin Fall Bon Appétit St. Louis Missouri
Yield Serves 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally. Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)
- Preheat oven to 425°F Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.
THE BEST ONION GRATIN
Make and share this The Best Onion Gratin recipe from Food.com.
Provided by TJW2725
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Break the onion quarters apart to give you little "petals".
- Place these in an A4 sized dish or earthenware oven dish.
- Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
- Mix well, add white wine and cover tightly with two layers of tinfoil.
- Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
- Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
- Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
- You can eat right away, or cool it down and flash it under the grill when the guests arrive.
- Enjoy!
Nutrition Facts : Calories 250.3, Fat 14.3, SaturatedFat 8.6, Cholesterol 48.6, Sodium 275.5, Carbohydrate 13.6, Fiber 1.6, Sugar 5.3, Protein 11.1
LEEK AND SPRING ONION GRATIN
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top. If you can't find spring onions - newly harvested onions often sold with the green stems still attached - use regular onions or shallots. Or try red onions for a shot of bright color among the soft greens and golds in the pan. Serve this as a side dish with grilled or roasted meats or fish.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a rack in the top third of oven and heat to 400 degrees. In a medium bowl, toss scallions, green garlic, salt and pepper.
- Heat a 12-inch cast-iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
- Cover and and simmer on low heat until vegetables are soft, 20 to 25 minutes.
- Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5 to 10 minutes longer.
- Meanwhile, in a small bowl, rub together anchovies, Parmesan, panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
- Sprinkle Gruyère evenly into skillet over leeks, pour in cream, then top with the bread crumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15 to 20 minutes. Cool slightly, then serve warm.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 18 grams, Sodium 380 milligrams, Sugar 3 grams, TransFat 0 grams
ONION GRATIN
After looking at the kind review of Chef#296809, I have revised it and made it myself. A recipe adapted from the Chilean Fresh Fruit Association but with quite a few changes. The directions do not include the time to make the hard boiled eggs. If you love cooked onion, I hope you give this a try! DH and I think it is delicious. And a great way to use those leftover hard boiled eggs and bacon.
Provided by WiGal
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large size heavy skillet melt the butter and cook the onions over medium heat until soft, between 15 and 20 minutes, stirring frequently with a wooden spoon. You do NOT want the onions to be crunchy later.
- Add flour, stirring, and cook about 1 minute.
- Gradually stir in milk and cook 4 minutes; add cream, salt, and pepper.
- Remove skillet from stove top and set aside to cool slightly.
- Preheat oven to 400*F.
- When oven is pre-heated, taste sauce and adjust with more salt and pepper to suit your taste preferences (I like to add quite a bit more pepper).
- After taste adjustment, add 1 beaten egg to the cooled onion mixture and whisk thoroughly to combine.
- Pour the onion sauce into a lightly sprayed pie dish.
- Cover with layer of egg slices and sprinkle with cheese.
- Bake until lightly browned, about 15 minutes-depends upon your oven.
- Top with bacon crumbles.
- Allow to set for 5 minutes so that it will set up and be easier to plate.
Nutrition Facts : Calories 285.6, Fat 20.3, SaturatedFat 11, Cholesterol 176.6, Sodium 392.1, Carbohydrate 13, Fiber 1.4, Sugar 3.8, Protein 13.3
FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
BAKED ONIONS AU GRATIN
This is one of my mother's recipes. Everytime she makes it for a party or brunch, everyone demands the recipe! This dish is rich and good by itself as a side dish, or put it on some crusty bread! Enjoy!
Provided by KPD123
Categories Brunch
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions in butter.
- Place onions in a 9 x 13 casserole dish with a slotted spoon.
- Stir in heavy whipping cream, white wine, and black pepper. Mix well.
- Top with cheeses.
- Bake at 375 degrees for 15-20 minutes.
CRUNCHY BAKED TOMATO & ONION GRATIN
Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices
Provided by Sarah Cook
Categories Dinner
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
- Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.
Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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